Needless to say, Bang Bang Chicken Tacos were something I was pretty pumped about 🙂
I’m pretty obsessed with bang bang sauce, and have a love of tacos that’s pretty much indescribable.
You’d think I’d be sick of this sauce by now, but nope…
I just keeping dreaming about more and more recipes that feature it 🙂
How to make Bang Bang Chicken Tacos
These tacos start with a diced onion cooked in a skillet over medium heat.
Then I added garlic, a pound of ground chicken, kosher salt, and pepper.
This will cook for a few minutes and you’ll need to break the chicken apart as it cooks.
As the chicken was cooking away on the stove, I made a quick and easy bang bang sauce.
Whisk together mayo (or light mayo if you prefer), sweet Thai chili sauce, and Sriracha.
Once the chicken is done, add in most of the bang bang sauce and stir it until evenly combined.
Oh, and save the rest of the yummy sauce to drizzle over top.
Any good taco needs a crunch factor, so for these we are using shredded carrots and red cabbage.
And hey, bonus points for a pop of color and a bit of healthiness sprinkled in here 🙂
After filling the tortillas with some of the crunchy carrots and cabbage, time to pile on the star of this show…the bang bang chicken!
Then all that’s left to do is top your Bang Bang Chicken Tacos with green onions if desired, and more of the sauce on the side.
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Bang Bang Chicken Tacos
Bang bang chicken tacos are made with ground chicken and a homemade bang bang sauce
- 1 Tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 pound ground chicken
- kosher salt, pepper
- 3/4 cup mayo or light mayo
- 2/3 cup sweet Thai chili sauce
- 2-4 Tbsps Sriracha (more or less according to spice preference)
- 12 street taco size tortillas warmed
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- Optional: green onions for garnish
Set a skillet over medium heat and add the olive oil. Once the olive oil is hot add the diced onions, cook 3 minutes, stirring occasionally.
Add the garlic, ground chicken, kosher salt, and pepper to the skillet. Cook 6 to 8 minutes, breaking it apart as it cooks.
In a bowl, whisk together the light mayo, sweet Thai chili sauce, and Sriracha until evenly mixed to make the bang bang sauce.
Add about 3/4 of the sauce to the chicken and stir until combined.
Fill the warmed street taco size tortillas with some shredded carrots and red cabbage. Then place the bang bang chicken on top of the carrots and cabbage.
Sprinkle with green onions if desired and serve the remaining sauce drizzled over top if desired.